Senior Culinary & Innovation Manager

Sr. Culinary & Innovation Manager – United Kingdom

Region: London, United Kingdom

Ready for a fresh, new career? Look no further because one of the world’s most iconic brands can help you get there.

Why Join Us?

At Subway, “better” is baked into our DNA. We are a brand that believes in continued improvement … in our lives, our businesses, and our planet. From the handshake that started our very first sandwich shop to earning our position as one of the world’s leading restaurant brands, we’ve always embraced change and the path ahead. And today, we're making better living way easier.

Our purpose is about more than the food we serve in our restaurants. It’s centered on fueling healthy businesses and healthier lives. It is one of the most exciting times to join the Subway team and contribute to our transformational journey.

About the Role:

The Sr. Manager of Culinary Innovation leads and executes the brand's product strategy, collaborating cross-functionally, and developing and commercializing new and improved products and processes across Europe. The role is responsible for delivering innovation projects across the EMEA region of Subway, working with the Marketing team and supporting the Director of Culinary & Innovation to build a strong portfolio and pipeline of products that supports the Subway growth strategy.

If you feel that this is the role for you, and you are successful with your application, be ready to be Bold, Empowered, Accountable, and ready to have Fun in a fast-paced and agile working environment.

Responsibilities include but are not limited to:

1. Support culinary agenda setting, prioritization, and resource allocation, balancing short- and long-term needs and priorities. Develop understanding of and ability to translate food trends into innovative opportunities, stimulate new food ideas and product concepts. Collaborate with others on the development and evolution of the menu strategy, and the development of strategies and innovation platforms for value and core menu innovation.
2. Project lead on existing product improvements, formulary changes or enhancements, and cost improvement initiatives, including complete product evaluations, refinements, and documentation. Lead menu engineering and core menu initiatives. Demonstrate basic proficiency in the areas of planning, development, and execution of all the core services of culinary such as recipe development, package directions, performance and yield testing, food trend research/application. Partner with Operations Innovation team to refine product through the Commercialization process. Work closely with QA on commercialization and spec revisions. Partner with Finance to understand cost models related to all projects.
3. Partner with marketing in the menu innovation process and display ability to develop ideas from concepts stage all the way to national implementation following our new product development process. Develop and present to brand leadership and Franchise partners new beverage & food items, new menu platforms, limited time offers, catering and delivery innovation. Identify gaps with current product offerings and ideate solutions to fill customer needs and drive incremental growth for the business.
4. Maintain awareness of industry trends, consumer requirements and the availability of novel, clean label ingredients and processing aids. Collaborate with Purchasing on the sourcing of new ingredients and products, taking the lead on product specs and evaluations. Assist Purchasing with quality assurance investigations, research new vendors, and develop new vendor relationships for products, equipment, and small wares. Partner with the Sourcing team to select suppliers and manufacturers that are capable of meeting product quality and product specifications in the most cost-effective manner. Analyze all ingredients/recipes to ensure compliance with all menu labeling standards.

Skills and Abilities Required:

1. Bachelor and technical culinary training & experience in a commercial kitchen required.
2. 5 to 8 years of experience in food research and development, with at least 3 years’ experience in quick service restaurants or grab & go.
3. Strong knowledge of industry and flavor trends.
4. Knowledge of food safety and HACCP principles.
5. Experience with packaged food safety and government regulatory requirements.
6. Strong knowledge of the interaction between culinary art, food science, and nutrition.
7. Strong knowledge of sensory and consumer research methodologies.
8. Strong interpersonal and written communication skills, building business cases and articulating them for leadership and other internal/external stakeholders.
9. Self-motivated team player that brings excitement and enthusiasm to work each day and has strong cross-functional experience.